Mon, 9 October 2017
Ingredients:
Cupcakes:
175g self raising flour
2 tablespoons cocoa
1 teaspoon bread soda
150g caster sugar
2 eggs
150ml vegetable oil
150ml skimmed milk
2 tablespoons golden syrup
1 punnet fresh raspberries
Chocolate buttercream:
650g icing sugar
150g cocoa powder
400g room temperature butter
Method:
Preheat oven to 175C.
Place all the dry ingredients (flour, cocoa, bread soda, caster sugar) into a large mixing bowl. Mix together. In a jug, crack in the eggs and beat together lightly. Add the vegetable oil, milk and golden syrup and mix well together.
Add the wet ingredients to the dry ingredients and stir well to combine.
Pour the batter into 12 cupcake cases and place one whole raspberry in the centre of each cupcake.
Bake in the preheated oven for 16-18 minutes.
Once baked remove from the tin and cool on a wire rack.
Meanwhile, make the chocolate buttercream. Place all the buttercream ingredients into a mixing bowl and beat until smooth. You can use a hand mixer or stand mixer here to make it easier. If the icing feels too stiff you can add a few drops of milk to loosen.
Once the cupcakes have cooled, pipe or spread some buttercream on top of each cake. Decorate with sprinkles or top with a raspberry.
Wed, 11 February 2026
Chef: Paul Knapp
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